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I bought what I thought was peeled ginger root in Chinatown yesterday. It was paler than usual but shape-wise looked exactly like ginger. It was very woody when I cut it but I cooked with it anyway. It didn't taste like anything in the dish so after dinner I tried a little tiny sliver raw. WOW! It just about blew my head off. This incredibly intense pitch- like taste, like retsina times 1000. Then at the end it got very hot. I spit it out but my husband said it burned all the way down. It didn't taste like anything when it was cooked. It tasted awful raw but at the same time quite amazing because it's really a flavour you've never tasted before. I can't imagine what anyone would do with this other than keep moths away maybe. I found something called Camphor tree that is apparently used for Chinese camphor smoked duck but that is a bark.

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